The Writer's Blog

Papaya Khar Assamese Recipe MY RATING - 9/10 Source - http://assamfoodie.wordpress.com/khar/ Reflections from Assamfoodie.wordpress.com "A traditional meal in Assam begins with a bowl of khar , a class of dishes named after the main ingredient, also called khar which is made by filtering water through the ashes of dried banana peels. Khar dishes can be made of pulpy vegetables such as gourds,papaya and cucumber, pulses ,greens etc There are many versions of Khar and these are just a few." Ingredients 2 cups peeled,cubed green papaya 1 tsp of plantain khar(kolakhar ) 1/2 tsp baking soda 1 tsp grated ginger 1/2 tsp mustard seeds 1 tsp mustard oil 1/2 cup water salt to taste 1/2 cup gram lentils,washed Method Heat the oil and add mustard seeds and ginger Stir-fry for a minute. Add the papaya cubes (and lentils)and stir well. Add the khar or the baking soda and salt. Add a little water and simmer it till the gravy is thick. Garnish with some extra

Mumbai Chiwda Marathi Cuisine MY RATING - 9/10 Source - http://www.indianfoodforever.com/maharashtrian/bombay-chiwda.html Ingredients: 1/3rd cup halves Peanuts (Moong Phali) 1/3rd cup halves Cashew (Kaju) 1/4th cup whole Almond (Badam) 1/4 cup blanched Pistachio (Pista) 1/4th cup Pumpkin seeds 1/4th cup Pine Nuts 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch) 1 tblsp Fennel seeds (Saunf) 15 Curry Leaves (Kari Patta) 3 tblsp fresh Coriander Leaves (Dhania Patta) 2/3 rd cup thick pounded Flat Rice (Poha) 1/4th cup Raisins (Kishmish) 1/4th cup Currants (Kishmish) 1/4th cup chopped Dates (Khajoor) 1/2 tsp Salt (Namak) 2 tblsp Maple or Date Sugar 1/3 cup Moong Dal 1cup deep fried Sev Noodles Vegetable Oil or Ghee for deep-frying Method Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat. Place the peanuts in a wire-mesh sieve and lower it into the oil. Fry until golden brown, lift out the sieve, and transfer the nuts to p

GUJARATI KADHI Gujarati Recipe (West Indian Cuisine) MY RATING - 9.1/10 Source - http://www.indianfoodforever.com/gujarati/gujarati-kadhi.html Reflections - One of the most delightful of Indian cuisines is Kadhi, which is prepared in a different form in every part of India, ranging from the Spicy version from Punjab to Gujarat's soulful one and the coconutty version from Kerala called Kaallan. This is perhaps the healthiest among all curries since it is prepared from boiled Curd. Ingredients: 2 Cups Sour Curd 4 tsp Besan 1/2 inch Ginger, chopped 2 Green chillies, chopped Salt To Taste Handful Corainder leaves 2 tsp Oil 1 Pinch Turmeric powder 1/2 tsp Cinnamon powder Seasonings: 1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Few Curry leaves 1 Pinch Asafoetida Preparation: * Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. * Make a paste of ginger, chillies, cinnamon and corainder leaves. * Boil the curd mixtur

Goan Drumstick Cutlet Goan Recipe (South Western Indian/Coastal Cuisine) My RATING - 8.9/10  Source - http://www.indianfoodforever.com/goan/drumsticks-flower-cutlets.html   Ingredients 1/2 tsp red chilli powder 2 tblsp bengal gram flour (besan) 1/2 tsp coriander seed roasted and powdered oil for frying 1 cup coconut scraped 1/4 tsp turmeric powder 2 tblsp rice flour 2 medium onions salt to taste 3 cup drumstick flowers 1/2 tsp tamarind pulp Method How to make drumsticks flower cutlets : Wash the flowers. Cut the onions fine and mix all the ingredients well except oil and rice flour. Mix, applying slight pressure and separate into 10 portions. Make round balls and flatten them. They should be approximately 1 cm thickness. Roll in rice flour on both sides. Heat up frying pot and put 2 teaspoons of oil on it. Then assemble cutlets on the frying pot and pour out 4 to 5 teaspoons of oil all round. Fry over low heat up till brown. Then turn on the

Masala Karela is a Punjabi (North Indian) delicacy in which Karela or Bitter Gourd is stuffed with onion/mashed Potato stuffings. Makes up for spicy dinner meal with you and your loved ones. Careful...it's healthy and great on taste too! Ingredients: Coriander powder :- 2 tsp Red chilli powder :- 1 tsp Turmeric powder :-1tsp Oil to fry Bitter gourd :- 5-6 Salt to taste Onions :- 2 (medium) Dry mango powder :- 1 tsp Mashed Potato Method of Preparation: 1. The scrapings of the karelas should be taken off and reserved. 2. Making a slit on one side of the karelas, the seeds should be removed. 3. The karelas should be cut into thin slices. 4. Two spoons of salt should be rubbed over the karelas and its scrapings. 5. It should be kept aside for about 3-4 hours. 6. They should be washed again and dried totally. 7. Oil should be heated in a pan and the karelas should be deep fried till they become crisp and brown. 8. Onions sh

Huggi (हुग्गी / ഹുഗ്ഗി)  Time Taken : 15-30 mins   MY RATING : 9/10 REFLECTIONS Huggi is a sweet flavored Mung rice (Moong dal and Chaawal). It is a very important recipe hailing from the South western Indian state of Karnataka. Huggi is one of the healthiest and wholesome dishes of the world. Though different in taste and flow from it's north Indian counterpart, Khichdi and Tamilian cousin, PONGAL...Huggi definitely deserves to be on the top. Easy to prepare..try it today! DELICIOUS HUGGI - http://www.itslife.in/wp-content/gallery/receipe-rice/recipe-rice-huggi.jpg INGREDIENTS 1 cup - yellow moong dal 1 cup - white rice 1-2 tbsp - dry/desiccated coconut, grated/powdered (Kobbari/copra) 1.5- 2 cups - sugar OR jaggery (OR as per taste) 1/2 tsp - cardamom powder 1/2 tsp - black peppercorns, coarsely crushed (optional) 2 cups - milk (optional) 1 tbsp - cashews and raisins 1-2 tbsp Ghee/clarified butter A pinch of turmeric RECIPE 1. Dry roast yellow moong dal for a cou